Page 67 of 71 FirstFirst ... 17 57 65 66 67 68 69 ... LastLast
Results 661 to 670 of 705
Like Tree818Likes

Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #661
    Selke Smooth notbob's Avatar




    Join Date
    Apr 2007
    Posts
    3,540
    Liked
    5048 times
    Karma
    5609128
    Mentioned
    25 Post(s)
    Tagged
    2 Thread(s)
    Quoted
    395 Post(s)

    Default

    Gonna try my hand at some beef dip sammies



    BeerMan and kingnut like this.
    Maniacal Laugh, Maniacal Laugh, Maniacal Laugh

  2. #662
    Selke Smooth notbob's Avatar




    Join Date
    Apr 2007
    Posts
    3,540
    Liked
    5048 times
    Karma
    5609128
    Mentioned
    25 Post(s)
    Tagged
    2 Thread(s)
    Quoted
    395 Post(s)

    Default

    Gonna smoke the veggies for an hour before i add some beef broth. Its supposed to be more flavorful that way.

    BeerMan likes this.
    Maniacal Laugh, Maniacal Laugh, Maniacal Laugh

  3. #663
    Selke Smooth notbob's Avatar




    Join Date
    Apr 2007
    Posts
    3,540
    Liked
    5048 times
    Karma
    5609128
    Mentioned
    25 Post(s)
    Tagged
    2 Thread(s)
    Quoted
    395 Post(s)

    Default

    Hour and a half and we are at 130 degrees time to rest it so i can slice it on the deli slicer

    Maniacal Laugh, Maniacal Laugh, Maniacal Laugh

  4. #664
    Selke Smooth notbob's Avatar




    Join Date
    Apr 2007
    Posts
    3,540
    Liked
    5048 times
    Karma
    5609128
    Mentioned
    25 Post(s)
    Tagged
    2 Thread(s)
    Quoted
    395 Post(s)

    Default

    Maniacal Laugh, Maniacal Laugh, Maniacal Laugh

  5. #665
    FIRE BETTMAN!! BeerMan's Avatar




    Join Date
    Feb 2002
    Posts
    18,796
    Liked
    8301 times
    Karma
    1045000
    Images
    39
    Mentioned
    2 Post(s)
    Tagged
    1 Thread(s)
    Quoted
    195 Post(s)

    Default

    looks great, notbob!

    is there a way you can double deck with the drip pan right over the coals and the meat above it?
    notbob likes this.
    I BELIEVE I'll have another beer!

  6. #666
    Selke Smooth notbob's Avatar




    Join Date
    Apr 2007
    Posts
    3,540
    Liked
    5048 times
    Karma
    5609128
    Mentioned
    25 Post(s)
    Tagged
    2 Thread(s)
    Quoted
    395 Post(s)

    Default

    Quote Originally Posted by BeerMan View Post
    looks great, notbob!

    is there a way you can double deck with the drip pan right over the coals and the meat above it?
    Edit: Ahh i see what you mean. I dont know if i have the vertical space for that. i might be able to make a rig similar to FBJ. For now the drip pan has to go next to the coals
    Last edited by notbob; June 9th, 2014 at 09:40 AM.
    Maniacal Laugh, Maniacal Laugh, Maniacal Laugh

  7. #667
    2nd Scoring Line Mulletsave30's Avatar




    Join Date
    Mar 2006
    Posts
    913
    Liked
    68 times
    Karma
    9575000
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    75 Post(s)

    Default

    I did Tri tip yest. Had the grill on about 275-300. Smoked it for about 45 mins or so with hickory and applewood. Unfortunately my wife prefers medium to well done. I put it on direct heat for the rest of the ride and kept turning it over and then wrapped it and let it rest. Got some great au jus in the foil that went over the sliced meat. I'm a rare to medium rare fan and your pic looks just perfect to me. She'd nuke it in the microwave. Ugh. Long story short, it turned out perfect to her specs. I liked it as well but could've done it on a shorter cook time for my liking. She's going to be away for 5 days coming up. I sense medium meat is on my horizon.
    BeerMan, notbob and LetTigerIn like this.

  8. #668
    2nd Scoring Line Mulletsave30's Avatar




    Join Date
    Mar 2006
    Posts
    913
    Liked
    68 times
    Karma
    9575000
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    75 Post(s)

    Default

    PS- for ribs I do the snake method for the coals but even with dampers opened I can only get my temp up to a very low 200 range (if that). I tried using 4 rows of brickets over the 3 that I've read about and the heat isn't much more improved. Any suggestions?? I use a Weber myself.
    notbob likes this.

  9. #669
    Win it again..for Tanner! nosoupforyou's Avatar




    Join Date
    Jan 2008
    Posts
    8,799
    Liked
    827 times
    Karma
    2147483647
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    242 Post(s)

    Default

    Quote Originally Posted by Mulletsave30 View Post
    I did Tri tip yest. Had the grill on about 275-300. Smoked it for about 45 mins or so with hickory and applewood. Unfortunately my wife prefers medium to well done. I put it on direct heat for the rest of the ride and kept turning it over and then wrapped it and let it rest. Got some great au jus in the foil that went over the sliced meat. I'm a rare to medium rare fan and your pic looks just perfect to me. She'd nuke it in the microwave. Ugh. Long story short, it turned out perfect to her specs. I liked it as well but could've done it on a shorter cook time for my liking. She's going to be away for 5 days coming up. I sense medium meat is on my horizon.
    cut it in half and cook one part longer?
    Mulletsave30 likes this.
    Be the Match! www.bethematch.org

    2011 - 2012, we believed, they delivered!
    2012 - 2013, be the best 7th man in the league! and do it again for Tanner!
    http://www.facebook.com/#!/group.php?gid=100755849966783

  10. #670
    Selke Smooth notbob's Avatar




    Join Date
    Apr 2007
    Posts
    3,540
    Liked
    5048 times
    Karma
    5609128
    Mentioned
    25 Post(s)
    Tagged
    2 Thread(s)
    Quoted
    395 Post(s)

    Default

    Quote Originally Posted by Mulletsave30 View Post
    PS- for ribs I do the snake method for the coals but even with dampers opened I can only get my temp up to a very low 200 range (if that). I tried using 4 rows of brickets over the 3 that I've read about and the heat isn't much more improved. Any suggestions?? I use a Weber myself.
    I use two rows side by side with one row on top. I put about six briquettes on the side burner of the gas grill to get em started then use them to get the snake goin. This gives me pretty consistent 225 with the top vent wide open and the bottom usually about half open.

    Do you use a water pan or fire bricks? If so do you heat it up first?

    what are you usin for a temp guage? I use a maverick

    it could be you arent using enough hot coals to get her started.
    Maniacal Laugh, Maniacal Laugh, Maniacal Laugh

Page 67 of 71 FirstFirst ... 17 57 65 66 67 68 69 ... LastLast

LinkBacks (?)

  1. January 12th, 2014, 11:05 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28